KR102356983B1 - Manufacturing method of soymilk - Google Patents

Abstract

The present invention provides 100 parts by weight of steamed black beans with a moisture content of 20 to 50%, 300 to 400 parts by weight of milk, 7 to 10 parts by weight of sugar, 2 to 4 parts by weight of black sesame, 1 to 2 parts by weight of brewer's yeast, 1 to 2 parts by weight of salt. It relates to a manufacturing method of soymilk that is completed by putting a part by weight in a blender and grinding it for 2 to 4 minutes. Black soybean as the main raw material and black sesame, sugar, brewer's yeast, and salt are included to produce soymilk, thereby minimizing the characteristic bitter taste of soymilk. It has the effect of further improving the flavor of soymilk, and also, by steaming black beans with boiled water with pine needles, kelp and kelp, the active ingredients of pine needles, kelp and kelp are mixed with black beans to add functionality as a health food and, of course, pine needles. It has the effect of being able to effectively remove the fishy smell of black beans due to its scent.

Description

Manufacturing method of soymilk

The present invention relates to a method for producing soymilk, specifically, 100 parts by weight of black beans steamed with a moisture content of 20 to 50%, 300 to 400 parts by weight of milk, 7 to 10 parts by weight of sugar, 2 to 4 parts by weight of black sesame, and beer. It relates to a method for producing soymilk which is completed by putting 1 to 2 parts by weight of yeast and 1 to 2 parts by weight of salt in a blender and grinding for 2 to 4 minutes.

Soybean is native to Manchuria, ancient China, and contains more than 40% of high-quality protein, and has been a major protein source in Korea, China, and Japan for centuries.

In addition, soybeans contain isoflavone, phytic acid, phytosterol, and saponin, which have anticancer, antibacterial and antioxidant properties, as well as nutritional components such as iron, unsaturated fatty acids, and niacin. , dietary fiber, and other physiologically active substances are also contained, so processed soybean products are attracting more attention.

Among processed soybean products, soymilk is a representative soybean processed food obtained by extracting soybeans and processing them into a beverage. Soymilk has almost the same content as milk, such as protein and fat, to the extent that it is called 'milk from soybeans' and 'meat from the fields'. Says

Soymilk has a high content of water-soluble protein and unsaturated fatty acids, and a high content of amino acids such as lysine, making it possible to supplement nutrients that are easily deficient in a grain-oriented diet, so it has been widely consumed. In addition, soy milk not only contains unsaturated fatty acids, not saturated fatty acids, which can cause adult diseases such as arteriosclerosis, but also contains a lot of alkali ingredients that are effective in preventing acidification of the body.

Recently, consumption is increasing in line with the social atmosphere that values health. Representative technologies include Korean Patent Laid-Open No. 10-2018-0065991, Korean Patent No. 10-1844554, and Republic of Korea Patent No. 10-1625366. .

The Korean Patent Laid-Open Patent No. 10-2018-0065991 discloses the steps of preparing soymilk by generally soaking soybeans, grinding them, heating them, and removing okara; Preparing a fermented fruit juice using fruits and vegetable lactic acid bacteria containing anthocyanin pigments of polyphenols; mixing the fermented fruit juice with the soymilk; aging and fermenting the mixed soymilk and fermented fruit juice for a certain period of time; The present invention relates to a method for producing soymilk containing fermented fruit liquid, characterized in that the soymilk containing the fermented fruit liquid is produced by sterilizing the aged fermented liquid.

In addition, Republic of Korea Patent No. 10-1844554 discloses that in fermented soymilk containing soymilk and cheonggukjang powder, mushroom mycelium is mixed with soymilk mixed with cheonggukjang powder, and the mushroom mycelium is stored for 10 to 14 days. It is cultured, and the soymilk mixed with the mushroom mycelium relates to fermented soymilk with cheonggukjang added, which is fermented for 8 to 10 days in the range of 24°C to 29°C.

In addition, Korean Patent Registration No. 10-1625366 discloses the steps of (1) grinding raw lotus leaves and then decomposing them with a cell wall degrading enzyme; (2) heat-treating the enzyme lysate of the raw lotus leaf in step (1) to inactivate the enzyme, followed by drying and pulverization to prepare a powder of the enzyme lysate of the raw lotus leaf having a particle size of 400 to 700 μm; (3) heating the soaked soybeans by adding water; (4) adding water to the mixture of step (3) and wet grinding to prepare soymilk; (5) 100 parts by weight of the soymilk prepared in step (4); and 0.1 to 5 parts by weight of the raw lotus leaf enzyme decomposition product powder prepared in step (2); mixing and homogenizing; and (6) sterilizing; to a method for producing soymilk containing an enzyme decomposed product of raw lotus leaf having antibacterial properties and increased suspension stability.

Against this background, the present invention also provides a method for preparing soymilk so that the health of the literate can be maintained or increased.

The present invention was invented to solve the problems of the prior art as described above, and soymilk is manufactured by using black beans as the main raw material and containing black sesame, sugar, brewer's yeast, and salt, thereby minimizing the characteristic bitter taste of soymilk. An object of the present invention is to provide a method for producing soymilk that further improves the flavor of the soymilk.

In order to achieve the above object, the present invention provides 100 parts by weight of steamed black beans with a moisture content of 20 to 50%, 300 to 400 parts by weight of milk, 7 to 10 parts by weight of sugar, 2 to 4 parts by weight of black sesame, 1 brewer's yeast To provide a method for preparing soymilk that is completed by putting ~ 2 parts by weight and 1 ~ 2 parts by weight of salt in a blender and grinding for 2 to 4 minutes.

In addition, the steamed black beans include a first step called by immersing the selected black beans in water at 10 to 35° C. for 11 to 13 hours after cleaning the surface using an ultrasonic cleaner, and the soaking in the first step. Put black beans in the pressure cooker, add water equal to the height of the stacked black beans in the pressure cooker, and heat for 7 to 10 minutes on high heat. It is characterized in that the second step of steaming is performed sequentially.

In addition, in the second step, based on 100 parts by weight of water, 5 to 10 parts by weight of pine needles, 1 to 3 parts by weight of kelp, and 1 to 3 parts by weight of kelp are put in a container and boiled for 3 to 5 hours, and then cooled to room temperature. When the pine needles, kelp and sewage sinks, only clear top water is obtained and black beans are steamed.

In addition, the second step includes a liquefaction process of mixing 1 to 3 parts by weight of an alpha-amylase liquefied enzyme based on 100 parts by weight of steamed black beans and stirring at 85 to 95° C. for 1 hour, and the liquefaction process is completed It is characterized in that it includes a saccharification process in which 1 to 3 parts by weight of a saccharification enzyme made of beta-amylase is mixed based on 100 parts by weight of the liquefied product and then stirred at 50 to 60° C. for 2 to 3 hours.

As described above, according to the present invention, black sesame, sugar, brewer's yeast, and salt are included to prepare soymilk using black beans as a main ingredient, thereby minimizing the characteristic bitter taste of soymilk and further improving the flavor of soymilk. .

In addition, by steaming black beans with boiled water in which pine needles, kelp and kelp are added, the active ingredients of pine needles, kelp and sewage are mixed with black beans to add functionality as a health food, as well as to eliminate the fishy smell of black beans due to the scent of pine needles. It has the effect of being able to remove it effectively.

In addition, as the liquefaction process and saccharification process are performed on the steamed black beans, the sweetness is maximized compared to the existing soymilk, thereby providing soymilk that can be enjoyed by people of all ages regardless of age.

Hereinafter, preferred embodiments of the present invention will be described in more detail.

The method for producing soymilk according to the present invention includes 100 parts by weight of black beans steamed with a moisture content of 20 to 50%, 300 to 400 parts by weight of milk, 7 to 10 parts by weight of sugar, 2 to 4 parts by weight of black sesame, 1 to 2 parts by weight of brewer's yeast. It is characterized in that it is completed by putting 1 to 2 parts by weight of salt in a blender and grinding for 2 to 4 minutes.

Black beans, also called seoritae, are used together with milk as the main raw material for soymilk of the present invention. In addition, since it contains abundant unsaturated fatty acids, it prevents the deposition of cholesterol, which is the cause of high blood pressure and arteriosclerosis, and contains abundant amounts of potassium, calcium, magnesium, and folic acid that help lower the risk of heart disease, which is good for preventing heart disease, and neurotransmission. It contains lecithin, the most important raw material for acetylcholine, and is good for brain development.

In addition, black beans are rich in vitamin E, which not only prevents skin blemishes but also facilitates blood circulation. It is rich in isoflavones, which play a role similar to estrogen, and is effective in preventing aging and improving menopausal disorders in postmenopausal women.

The reason for using steamed black beans with a moisture content of 20 to 50% in the present invention is to maximize the unique savory flavor of black beans while making it easy to mix with other components when grinding in a blender.

Black sesame seeds are also called black sesame seeds. Black sesame seeds are widely known as nutritional or therapeutic foods that boost kidney function and energy. Sesamol, sesaminol, and tocopherol, the representative antioxidants contained in black sesame seeds, improve overall body functions and boost energy. In addition, black sesame contains anthocyanins that give black color like black beans, so it has a strong antioxidant action. There is no big difference between regular sesame and black sesame in terms of calories or nutrition, but black sesame is excellent in antioxidant ability. The black sesame contained in black sesame is effective in lowering cholesterol, improving constipation, and preventing colon cancer. The protein in black sesame is a raw material for keratin, which is the main component of hair, so it gives shine or darkens hair, and tryptophan contained in black sesame It not only cleanses the skin but also makes it shiny, prevents aging, and replenishes blood. It is rich in various minerals and promotes blood flow in peripheral blood vessels, thereby increasing metabolism.

Sugar, brewer's yeast, and salt are used to capture the unique bitter taste of soymilk. In particular, brewer's yeast exerts a function to further improve the flavor of soymilk.

Here, the steamed black beans are manufactured through the first and second steps. When steaming black beans before, you can purchase and use commercially available ones, and the work of sorting chaff or rotten black beans must be performed.

The first step consists of cleaning the surface of the selected black beans using an ultrasonic cleaner and then immersing them in water at 10 to 35° C. for 11 to 13 hours.

Since the soaking speed may differ depending on the drying state or season of black beans, it is desirable to soak them for about 11 hours in summer, when the temperature and humidity are high, 12 hours in spring and autumn, and 13 hours in winter, when the temperature and humidity are high. Soak it by immersing it in the water for 11 to 13 hours.

In the second step, put the soaked black beans of the first step in the pressure cooker, add water equal to the height of the stacked black beans in the pressure cooker, heat it on high heat for 7 to 10 minutes, turn off the heat, and the moisture content of the black beans is 20 It is a step of steaming for 5 to 15 minutes to make it ~ 50%.

Here, in the second step, water, pine needles, kelp, and sewage are put in a container and boiled for 3 to 5 hours, cooled to room temperature. do.

Since ancient times, pine needles have been handed down not only as an old sulfur food, but also as various medicines and foods. In particular, because of their excellent flavor, pine needles are used in various foods. They contain minerals and components that dissolve calcareous substances effective for arteriosclerosis, and glycokinin effective for diabetes. , apiechic acid to detoxify opium and nicotine, and terpenes, which lower blood cholesterol levels, dilate blood vessels, and promote hormone secretion.

Kelp contains abundant calcium, alginic acid, and iodine, and is one of the excellent nutritional foods that also contains abundant laminarin, laminine, and carotene.

In particular, in oriental medicine, kelp is an alkaline food, so it is recommended to be useful for constipation, high blood pressure, and diabetes caused by acidic constitution due to the stress of modern life and lack of vegetarianism, and laminin has the effect of lowering blood pressure.

In oriental medicine, Hao has been known to have medicinal effects that regenerate the liver and kidneys, replenish blood and cause dark hair, and recently, the effect of lowering blood cholesterol levels has been proven. It is known that the physiological activity of sorghum is due to the anthraquinone contained in sorghum. Recently, in connection with the occurrence of various chronic degenerative diseases including cancer, research on damage to body tissues by various free radical frameworks, which is a type of oxide generated in the body, has been studied. They are produced during the body's metabolic process and, after binding to proteins and lipids in the tissues, cause tissue damage and have the effect of accelerating cellular aging.

In other words, by steaming black beans with boiled water in which pine needles, kelp and kelp are added, the active ingredients of pine needles, kelp and kelp are mixed with black beans to add functionality as a health food, as well as to remove the fishy smell of black beans due to the scent of pine needles. It has the advantage of being able to effectively remove it.

At this time, it is preferable to mix 5-10 parts by weight of pine needles, 1-3 parts by weight of kelp, and 1-3 parts by weight of sewage based on 100 parts by weight of water, which is mixed in an amount less than the above range to remove the smell of black beans This is because, when mixing in an amount exceeding the above range, the flavor of soymilk is reduced due to the bitterness and astringency of pine needles, kelp, and sewage itself.

On the other hand, soymilk through the above process needs to be sweetened so that all age groups can consume it evenly, and for this purpose, additional fructose or fruit juice can be added, but this is a factor that gives artificial sweetness, so it is saccharified to steamed black beans process can be carried out

To this end, the second step includes a liquefaction process of mixing 1 to 3 parts by weight of an alpha amylase liquefied enzyme based on 100 parts by weight of steamed black beans and stirring at 85 to 95° C. for 1 hour, and the liquefaction process is completed A saccharification process of mixing 1 to 3 parts by weight of a saccharification enzyme made of beta-amylase based on 100 parts by weight of the liquefied product and stirring at 50 to 60° C. for 2 to 3 hours is included.

The liquefaction enzyme used in the liquefaction process randomly hydrolyzes black beans to produce a small amount of glucose, maltose, low molecular weight dextrin, etc., which are fermentable sugars that yeast can use. As the beans liquefy, they become a thick gel like porridge. In the liquefaction process, the saccharification process of black beans can be carried out more quickly and easily in the subsequent saccharification process by making a liquefied liquid maintained at 50 ~ 60 ℃, which has little sugar content yet.

The saccharification process is performed to improve the texture and flavor of soymilk, and after mixing 1-3 parts by weight of a saccharification enzyme based on 100 parts by weight of steamed black beans, the sugar content is maximized by stirring at 50-60° C. for 2-3 hours. It will be possible to manufacture soymilk that can appeal to all ages.

Claims (4)

100 parts by weight of black beans steamed with 20-50% moisture content, 300-400 parts by weight of milk, 7-10 parts by weight of sugar, 2-4 parts by weight of black sesame seeds, 1-2 parts by weight of brewer's yeast, 1-2 parts by weight of salt in a blender In the production method of soy milk, which is put in a porridge and grinded for 2 to 4 minutes,
The steamed black beans include a first step called by washing the surface of the selected black beans using an ultrasonic cleaner and then immersing them in water at 10 to 35° C. for 11 to 13 hours, and the soaked black beans of the first step. Put in the pressure cooker, add water equal to the height of the stacked black beans in the pressure cooker, heat it over high heat for 7 to 10 minutes, turn off the heat, and steam for 5 to 15 minutes so that the moisture content of the black beans is 20 to 50% Perform the second step sequentially,
In the second step, based on 100 parts by weight of water, 5 to 10 parts by weight of pine needles, 1-3 parts by weight of kelp, and 1 to 3 parts by weight of sewage are put in a container and boiled for 3 to 5 hours, cooled to room temperature, and then pine needles; A method for producing soymilk, characterized in that when the kelp and sewage sink, only clear top water is obtained and black beans are steamed. delete delete The method of claim 1,
The second step includes a liquefaction process in which 1 to 3 parts by weight of a liquefied enzyme made of alpha amylase is mixed based on 100 parts by weight of steamed black beans and stirred at 85 to 95° C. for 1 hour, and the liquefaction process is completed A method for producing soymilk, characterized in that it includes a saccharification step of mixing 1 to 3 parts by weight of a saccharification enzyme made of beta-amylase based on 100 parts by weight and then stirring at 50 to 60° C. for 2 to 3 hours.